Vegetable Stuffed Cannelloni

    Vegetable Stuffed Cannelloni

    Recipe photo: Vegetable Stuffed Cannelloni
    1

    Vegetable Stuffed Cannelloni

    (53)
    1hr55min


    48 people made this

    About this recipe: Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad. Tasty!

    Ingredients
    Serves: 8 

    • 8 uncooked cannelloni pasta tubes
    • 5 cloves garlic, crushed
    • 5 shallots, peeled and chopped
    • 2 tablespoons (30ml) olive oil
    • 1 cup (250ml) dry sherry
    • 2 cups (500ml) thickened (35%) cream
    • salt and pepper to taste
    • 1 onion, peeled and chopped
    • 1 cup fresh sliced mushrooms
    • 1 courgette, chopped
    • 1 small eggplant (aubergine), diced
    • 2 roasted red bell capsicum, diced
    • 1 teaspoon dried Italian basil
    • 1 teaspoon dried oregano
    • 3/4 cup ricotta cheese
    • 1 cup grated Parmesan cheese

    Directions
    Prep:45min  ›  Cook:1hr5min  ›  Extra time:5min  ›  Ready in:1hr55min 

    1. In a large saucepan of salted water, parboil cannelloni. (Parboiling is partially cooking the pasta in boiling water; they will finish cooking when baked.) Remove and drain on kitchen paper towel.
    2. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon (15ml) olive oil in a medium saucepan over medium heat for 30 seconds.
    3. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups (375ml) liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
    4. In a large skillet, heat remaining tablespoon olive oil over medium heat. Cook onion, 3 shallots, remaining cloves of garlic, mushrooms, courgette, and eggplant (aubergine) until all vegetables are tender.
    5. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
    6. Preheat oven to 180 C. Lightly grease one 23cmx30-35cm baking dish. Stuff vegetable/cheese filling into cannelloni tubes. Place in prepared baking dish, and cover with cream sauce.
    7. Bake in preheated oven for 25 minutes.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (53)

    Reviews in English (38)

    by
    57

    This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time," but it took me much longer (start to finish more like 2 and a half hours). If you had 2 people working on it, one working on reducing the cream sauce and the other working on the stuffing, it would go along much faster. If you're going to invest the time in this (and it is delicious -- really), consider making a double batch and freezing some for later. It would make an excellent meal for a party because you can do most of it ahead of time... just serve it with a nice salad and some bread and you're good to go!  -  15 Sep 2006  (Review from Allrecipes US | Canada)

    by
    29

    This was really good! I actually made this into a lasagna, with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! I left out the mushrooms, added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again, I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also, adding tomatoes or something to the sauce could cut the richness. As it was, I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish, thank you!  -  25 Aug 2008  (Review from Allrecipes US | Canada)

    by
    25

    I made some changes to the recipe, but only because I was feeling "creative" that day! What I ended up with was delicious and I'm sure the recipe as originally given would have been just as good. I cannot eat bell peppers so I substituted yellow squash. I couldn't find shallots so I used small green onions. Because I used a large eggplant and then added the squash, I had filling for 14 noodles and even had some filling left over. That meant I needed more sauce to cook the dish in so, I added a can of Del Monte Italian Stewed Tomatoes (pureed) and a can of tomato sauce. I liked the flavor the cream and wine added to the tomato sauce. I will definitely make this again!  -  23 Apr 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate